This week in the magazine, Bill Buford writes about cooking traditional French recipes with the chef Daniel Boulud. Buford has been living in Lyon for the last several years learning French cooking, and here he talks with John Bennet and Sasha Weiss about how the militaristic system of training chefs in the national cuisine has changed his approach to cooking, the similarities between soccer hooligans and cooks, and why he's so fascinated with food. Also, Patricia Marx explains how to avoid cognitive decline.